February 20, 2019
Chicken Parmigiana
Chicken Parmigiana
Ingredients
- flour
- 1/2 cup Italian Blend or equal mix of the following: Dry minced Garlic, Parsley Flakes, Dry Basil, Onion powder and a 1/2 tsp of Red Pepper Flakes
- 1/4 cup breadcrumbs
- 1-2 eggs
- 2-4 breasts chicken
- grapeseed oil
- tomato sauce See our homemade tomato sauce recipe
- Asiago, Parmesan & Romano Cheeses Or Fontina
Instructions
- Butterfly and pound the chicken breasts to tenderize and flatten.
- Prepare a mix of flour and Italian Blend and Lightly dredge chicken on either side and place in a bowl. Cover and refrigerate for about an hour. This will help breading stick to the chicken better.
- Mix ½ cup flour 1Tbsp My Leaning Tower Italian Blend or substitute spices, ½ tsp of pepper and a pinch of salt, and breadcrumbs. Thoroughly mix. Crack 1 egg in separate bowl and beat. Set aside until ready to prepare chicken breasts.
- Preheat oven to 350 degrees
- In a deep, oven safe frying pan, heat 1 tbsp olive oil on medium high heat. Prepare chicken pieces by dredging in egg mixture and then dredging in flour breadcrumb mixture and then directly placing chicken into pan to brown for 2 minuets per side.
- Add a scoop of tomato sauce and top generously with cheese. Place oven safe pan in oven for 25-30 minutes.
- Dish out sauce on plate and then place chicken on top. Top with fresh parsley.
Notes
S&M (Sides & More to serve with this dish)
Salad with one of our homemade Italian salad dressings (search for "salad dressing" on our Recipe Page)
Wilted Arugula, Tomato & Mozzarella Salad with a Balsamic Reduction
Steamed Vegetables with a Lemon Vinaigrette Bruchetta Mashed Potatoes: Italian Garlic or Cheddar with Cauliflower or Vegetable Mashed or Roasted Garlic and Parsnip Sauteed and Roasted Butter Lemon Sage Potatoes Baked Creamy Rice & Brussels Sprouts Words of Bit@hdom
Wilted Arugula, Tomato & Mozzarella Salad with a Balsamic Reduction
Steamed Vegetables with a Lemon Vinaigrette Bruchetta Mashed Potatoes: Italian Garlic or Cheddar with Cauliflower or Vegetable Mashed or Roasted Garlic and Parsnip Sauteed and Roasted Butter Lemon Sage Potatoes Baked Creamy Rice & Brussels Sprouts Words of Bit@hdom
- Simmering/braising meat tends to moisten it.
- Flour can thicken any left over meat "juice" to become a gravy. Adding butter enhances the flavor, as well as the calories.
- Wine adds great flavor to meats when browned in them.
- Battering and breading meats not only adds flavor, but helps to keep the meat moist.
- Putting flavor into the breading enhances the taste. Spice is not only for the meat and the sauce.
Tried this recipe?Let us know how it was!
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